Marine phospholipids as n‐3 polyunsaturated fatty acid supplements to enhance the gel and flavor quality of minced pork

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BACKGROUND: Triglyceride-type n-3 polyunsaturated fatty acids (n-3 PUFAs) are often used to improve the quality of meat products, while the potential of phospholipid-type n-3 PUFAs remains underexplored. This study evaluated the gel and flavor quality of minced pork gel (MPG) with marine-sourced large yellow croaker roe phospholipids (LYPLs) as phospholipid-type n-3 PUFA supplements. RESULTS: The addition of LYPLs increased the n-3 PUFA content in MPG and caused no visually significant color changes. Textural properties, water-holding capacity and binding water percentage increased with the incorporation of LYPLs, with the best MPG quality obtained at 1.6% LYPLs. The addition of LYPLs enriched flavor compounds such as aldehydes, ketones and alcohols in MPG while enhancing the perception of saltiness and freshness of MPG. CONCLUSION: LYPLs can be successfully applied as a potential n-3 PUFA supplementation in gel-form meat products and subsequently improve their quality and flavor attributes. This study informs using LYPLs as phospholipid-type n-3 PUFA supplements in meat products. © 2025 Society of Chemical Industry.

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